|Sophie Across America's|
It the most wonderful time of the year... mostly because WE GET TO EAT REALLY AWESOME STUFF!!! Lets fill up this Christmas List with all of our favorite Holiday recipes to share and bake and make and take... to your favorite dog!
The Swap is on... so join on in!
Dear ol' Dad's Hot Buttered Rum
You might as well start the season off with a bang! Make this for your guests or just because you want a good blast before you start cooking!!
Holiday Hot Buttered Rum (this one takes some work)
1 stick room-temperature unsalted butter (not margarine)
1/2 cup packed dark-brown sugar
1 teaspoon orange zest (as fine as you can get it)
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
6 ounces dark rum
3 cups boiling water
Fresh orange juice
Combine all the non-liquid ingredients into a mixing bowl to create a "spiced butter"
Place the butter and all other ingredients, but the orange juice, into your crock
Heat till steaming. Pour into glasses and add a tablespoon of OJ, a cinnamon stick and a bit of whipped cream to each glass
Your Recipe Here... THE BITTY IS WAITING!!!!
We stole this one straight from the Sweet Tea and Cornbread website... SOOOOO goooood. You don't have to be Hungarian or Hungry-ian to love this one. No Shitkus kids!! Its good for that Christmas Eve "wanna get warm before the present opening with the dogs" special times.
1 lb. ground chuck, browned
1 medium onion, chopped
1/3 cup red or green bell pepper chopped
2 cups elbow macaroni, uncooked
1 15 oz. can of stewed tomatoes
1 15 oz. can tomato sauce
4 cups of water 1 Tbs. sugar
1 Tbs. Italian seasoning or 1 tsp. basil and 1 tsp. oregano
1 Tbs. Worcestershire sauce
1 tsp. seasoned salt
1 tsp. garlic salt
1/2 tsp. black pepper
1/2 tsp. Cajun seasoning like Tony Chachere's
Dash of Tabasco sauce
1/2 cup grated Parmesan cheese 2 cups shredded cheddar cheese
Brown ground beef along with the chopped onion and the chopped bell pepper.
Add the tomatoes, tomato sauce, seasonings, macaroni and water. Bring to a boil then turn to low. Stir well to be sure it isn't sticking and then cover and simmer until the macaroni is tender and most of the water is absorbed. If it seems too dry add a little more water, If it's too liquid, just leave the top off for a little while and turn the heat up a little. The extra water will evaporate. It's usually not too moist, but sometimes you do have to add a little water. Don't overcook the pasta.
Before serving sprinkle with the Parmesan and the cheddar cheeses. If you used an oven proof pan, you can run this in the oven to melt the cheese or just cover and let it melt on the stove. The cheese is something I added. My mother didn't put cheese on hers. I just happen to like cheese!
Cathead Biscuits (Only Because Nobody Would Eat "Big as Your Face Biscuits)
1. Preheat oven to 450 degrees
2. Mix the flour, salt, soda, and baking powder together in a medium-sized mixing bowl.
3) Add the lard, butter, or shortening a piece at a time, then mix it into the dry mixture thoroughly with a pastry cutter or two butter knives slicing in a scissor fashion. The finished mixture should have the consistency of course-ground cornmeal.
4) Now comes the tricky part--the mixing. Make a well in the center of the dry mixture and add all of the milk. Using a spoon, stir the mixture. Pay special attention to scraping the edges of the bowl so that the dry flour there has a chance to get wet. You only want to stir until the milk is incorporated into the dry mix and there are no large areas of powdery flour remaining. Don't over-mix here. The dough after mixing should be lumpy, sticky in places, and a bit shaggy in the driest areas. Using your hands, leave the dough in the bowl and carefully knead it about three times. Just lift it out as best you can, fold it in half, then press it down. You may want to sprinkle some flour over it to keep your hands from getting coated.
5) To make "cat head" biscuits (so called because they are large--about the size of a cat's head), simply pinch off a ball of dough about 2 1/2 inches across and pat it into a thick patty. Put the shaped biscuits into a stoneware pie plate or large cast iron skillet (or on a cookie sheet). Bake for 15 minutes or until the tops of the biscuits are a light golden brown.
6) Serve with butter, jam, honey, ham gravy, sausage gravy, sawmill gravy, or whatever your favorite biscuit topping is.